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Related Experiment Video

Updated: Sep 7, 2025

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Consumer preference, behaviour and perception about lamb meat in China.

Shaobo Li1, Xin Li1, Qianli Ma1

  • 1Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.

Meat Science
|June 19, 2022
PubMed
Summary

Most Chinese consumers prefer fresh, local lamb meat, prioritizing food safety and traceability. Developing technologies for maintaining lamb meat quality and ensuring traceability is crucial for the Chinese market.

Keywords:
Animals breedCheck-all-that-applyConsumer surveyCooking methodsFood safetyMeat consumptionQuestionnaire

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Area of Science:

  • Food Science
  • Consumer Behavior
  • Agricultural Economics

Background:

  • Lamb meat consumption is significant in China.
  • Consumer preferences and purchasing factors for lamb meat are not well-documented.

Purpose of the Study:

  • To investigate consumer preferences for lamb meat in China.
  • To identify key factors influencing lamb meat purchasing decisions.

Main Methods:

  • A nationwide questionnaire survey was conducted across 31 provinces.
  • Data from 3775 valid questionnaires were analyzed.

Main Results:

  • 86% of respondents like eating lamb meat, with 66.7% preferring fresh lamb.
  • Stewing is the most popular cooking method; 70% prefer local over imported lamb.
  • Food safety, breed, and origin are key purchasing factors, with >65% favoring traceable lamb.

Conclusions:

  • There is a strong demand for fresh and local lamb meat in China.
  • Consumer trust is linked to food safety, breed, and origin information.
  • Technological advancements are needed to ensure fresh lamb quality and traceability.